Red and Green Endive and Walnut Salad

• 1 1/2 teaspoons Dijon-style mustard
• 1/2 teaspoon sugar
• 2 tablespoons minced shallot
• 2 tablespoons red-wine vinegar
• 1/4 cup walnut oil
• 1/4 cup vegetable oil
• 8 green Belgian endives, trimmed
• 8 red endives (also known as Belles Rouges, available at some supermarkets and specialty produce markets or by mail from California Vegetable Specialties, P.O. Box 916, Dixon: CA 95620, Tel. or fax 707-447-3310), trimmed
• 1 cup walnut pieces

1. In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
2. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into 1/2-inch slices, and add them to the bowl with the walnuts.
3. Just before serving, drizzle the salad with the dressing and toss it to combine it well.

mustard, sugar, shallot, redwine vinegar, walnut oil, vegetable oil, endives, red, walnut pieces

Taken from www.epicurious.com/recipes/food/views/red-and-green-endive-and-walnut-salad-10935 (may not work)